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Provencal Fish Soup

Ingredients

A good pinch of fenugreek seeds, ground in a pestle and mortar or coffee grinder

A good pinch of cumin , ground in a pestle and mortar or coffee grinder

A good pinch of dill, ground in a pestle and mortar or coffee grinder

1 tablespoon of chopped dill

1 onion

1/3 cucumber

2 sticks celery

½ fennel bulb

4 skinned, seeded and chopped tomatoes, or 1 450g tin

½ bottle white wine

1 ¼ litres good fish stock

1 piece smoked haddock

Salt, pepper

A good pinch of fennel, ground in a pestle and mortar or coffee grinder

1 tablespoon of chopped parsley,

A good pinch of saffron, soaked in hot wine to extract the flavour

2 tablespoons of lemon juice

3 cloves garlic

Rouille

6 red peppers, grilled and peeled

2 cloves garlic, crushed

1-2 red chillies, deseeded and roughly chopped

Method

Chop all the vegetables into a smallish dice and fry in olive oil over a medium heat for 5 minutes. Add the ground spices. After a few minutes, add the smoked haddock, chopped tomatoes and white wine. Cook for another couple of minutes, then add the fish stock.

Simmer gently for 20 to 30 minutes, then add the chopped fresh herbs and saffron. Season with the salt, pepper and lemon juice. To serve, thicken with a scant tablespoon of aïoli per person, whisked in off the boil (do not bring to the boil after this), and serve with some rouille, grated parmesan and garlic croutons.

To make the aïoli, using a pestle and mortar or food processor, crush the garlic with the salt. Add the egg yolks and the pepper, and then gradually add the olive oil, drop by drop, or in a steady stream if using a food processor, stirring constantly until you have a good emulsion. Add a spot of water to slacken it if it gets too thick - this will make it easier to stir into the soup.

For the rouille, place all the ingredients in the liquidiser, and whizz until well blended, adding a spot of water if necessary to relax the mix.